Overcome your egg-poaching fears! I’m making this tutorial to show you how extremely easy it is to poach an egg. But if you really want to gain confidence in your egg poaching abilities grab a few dozen eggs and have

What is a roux anyways? It is a thickening technique for sauces, soups, and stews and it is made of equal parts fat and flour. You can use any fat such as oil, butter or lard, and typically all-purpose flour

Marinades are a great way to flavor your meat, however, they will NOT tenderize more than the outer layer. Brining will penetrate the meat on a cellular level effectively tenderizing your whole piece of meat. This can be done in

It might be tempting to snag that container of pre-cut pineapple from the store, but you’re spending double the money. Not to mention that cut pineapple goes bad a lot faster so you’re either looking at a short shelf life

It might be tempting to snag that container of pre-cut pineapple from the store, but you’re spending double the money. Not to mention that cut pineapple goes bad a lot faster so you’re either looking at a short shelf life

This is the most efficient way to dice an onion that I’ve ever seen. Efficiency when cutting an onion does a couple of things for you: The faster you cut an onion the less time the gases have to volatilize

This method is a very basic breakdown of the awkward vegetable known as the carrot. The main point of dicing is to create even pieces so that they cook at the same rate, avoiding some burnt pieces and some underdone